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Chemical Changes in Food during Processing— An Overview

  • Fennema O
Springer US, (1985), 1-16
DOI: 10.1007/978-1-4613-2265-8_1
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Abstract

Without exception, the major methods currently used to commercially preserve foods, namely, heating, cooling (chilling, freezing), reduction of water activity (concentration, dehydration), and fermentation, were originally developed with little knowledge of the...

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Fennema, O. (1985). Chemical Changes in Food during Processing— An Overview. In Chemical Changes in Food during Processing (pp. 1–16). Springer US. https://doi.org/10.1007/978-1-4613-2265-8_1

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